中外葡萄与葡萄酒Issue(2)：21-26,6.
不同冷浸渍时间对葡萄酒中非花色苷酚的影响
Influence of different cold maceration times on the non-anthocyanidin phenols of wine
张祥龙 1金赞敏 1石英1
作者信息
- 1. 中国农业大学食品科学与营养工程学院，北京 100083
- 折叠
摘要
Abstract
The influence of cold maceration time on the non-anthocyanidin phenols of Merlot wine was analyzed by HPLC-MS. The results showed that the non-anthocyanidin phenols accumulated rapidly during the early stage of alcoholic fermentation after cold maceration for 16 hours. Compared with cold maceration for 7 days, treatment of cold maceration for 16 hours could improve the content of hydroxylcinnamic acids significantly. Treatment of cold maceration for 7 days could increase the stilbenes content significantly during the late stage of brewing. The cold maceration time had less influence on the p-Hydroxybenzoic acid, the flavonol , the flavan-3-ols and the total content of non-anthocyanidin phenols.关键词
冷浸渍时间/美乐葡萄酒/非花色苷酚Key words
cold maceration time/merlot/non-anthocyanidin phenols分类
农业科技引用本文复制引用
张祥龙,金赞敏,石英..不同冷浸渍时间对葡萄酒中非花色苷酚的影响[J].中外葡萄与葡萄酒,2013,(2):21-26,6.
